This page requires that scripting be enabled in your browser to function properly. If you need help enabling scripting, please vist our
technical FAQ page.

Easy Roasted Peppers

Discover a simple way to roast and peel peppers. See more

Easy Roasted Peppers

Read Reviews (33)

"This is a really basic way to roast peppers for use in any recipe. Choose any color peppers you like, or use a variety of colors for a beautiful presentation. After they are roasted you can add an oil and balsamic dressing, or fry in olive oil and garlic to serve with crusty bread." — FISHLOVE

Ingredients Edit and Save

Watch video tips and tricks

Easy Roasted Peppers

Stuffed Peppers

Easy Red Pepper Hummus

Roasted Veggie Pasta

Stuffed Green Peppers I

All About Bell Peppers

Stuffed Peppers My Way

Roasted Vegetables

Easy Broccoli Salad

Original recipe makes 4 servings Change Servings

6 red bell peppers

Check All Add to Shopping List

Directions

Preheat the oven to 500 degrees F (260 degrees C).
Cut the peppers into quarters. Remove the seeds and the membranes. Roast the peppers until the skin blisters and turns black. Remove from oven and cover with plastic, or a tea towel, or place in a paper bag until cool. The skins should peel away off of the peppers easily when cooled.

Kitchen-Friendly View

Footnotes

British English recipe for Basic Roasted Peppers.
French recipe for Poivrons grilles.
Australian recipe for Basic Roasted Capsicums.

ADVERTISE WITH US

Reviews More Reviews

Most Helpful Positive Review

Jan 13, 2004

I freeze the roasted peppers in small amounts wrapped in Saran, then in a Ziploc, and use them all year.

—WELY

See full review »

Most Helpful Critical Review

Nov 06, 2004

Can't believe so many thought this a good way to roast peppers!! Had a huge bag full from my garden, so thought I would try this way (like to roast them and freeze for cooking through the winter). These turned out way too dry!! Will do the next couple batches my old way -- just cut them in half, remove the seeds and put them under the broiler for 6 to 10 mins. until blackened and blistered. I line a baking sheet with foil and just wrap it around them to cool before peeling. Works great and no mess on the pan.

—Diane

See full review »

43 Ratings

Nov 06, 2003

It's quick, easy and tastes GREAT!! after peeling them i warmed them in a pan with alittle oil and garlic and put it over penne pasta!....Thanks.

—AMATULLAH

See full review »

May 17, 2006

I put them under the broiler. It took about 15 minutes for the skin to turn black.

—Jessica

See full review »

May 22, 2005

These were excellent! I've been buying roasted red peppers in a jar at $5 a pop! Never again! They were so flavorful and not dry at all. I baked them on a cookie sheet lined with tin foil. Once they were done cooking, I wrapped them in the tin foil to cool. Super easy and full of flavor!

—Jen

See full review »

Jun 02, 2007

These turn out great every time! Once I peel the skins, I melt a little feta cheese and pesto on them. It's a great combination!

—Jen K

See full review »

Oct 27, 2003

This recipe was very easy and the peppers came out great! I used some of them in the hot artichoke and roasted red pepper dip recipe I found on this site. That too is a huge hit at parties! The rest went into yummy sandwiches.

—NOTQUITEMARTHA

See full review »

Aug 10, 2004

Great. Served on top of the Tequila Lime Chicken recipe from this site for something a little different. Make sure you let them get blackened all over or you will not be able to peel off the skins.

—DISNEYLANDGODDESS

See full review »

Rate This Recipe

Edit

Glad you liked it! Your friends will, too:

Did you tweak the recipe? Edit and save your own version of it!

Edit this recipe

More Recipes Like This See all

Roasted Bell Peppers with Simple Vinaigrette

Roasted Red Pepper Spread

Roasted Bell Peppers with Sunflower Seeds

Quick and Easy Stuffed Peppers

Easy Roasted Vegetable Lasagna

Easy Mashed Potato and Roasted Vegetable Enchiladas

Rotini With Kale, Roasted Peppers and Pine Nuts

Roasted Peppers with Pine Nuts and Parsley

Pantry Curried Quinoa with Garbanzo Beans and Roasted Peppers

Chicken with Roasted Red Peppers

ADVERTISE WITH US

Nutrition

Calories
55 kcal
3%

Carbohydrates
10.8 g
3%

Cholesterol
0 mg
0%

Fat
0.5 g
< 1%

Fiber
3.6 g
14%

Protein
1.8 g
4%

Sodium
7 mg
< 1%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Easy Roasted Peppers

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 55
Calories from Fat: 5

% Daily Value *
Total Fat 0.5g < 1 %
Saturated Fat 0g < 1 %
Cholesterol 0mg 0 %
Sodium 7mg < 1 %
Potassium 377mg 11 %
Total Carbohydrates 10.8g 3 %
Dietary Fiber 3.6g 14 %
Protein 1.8g 4 %
Sugars 7.2g
Vitamin A 112 %
Vitamin C 380 %
Calcium 2 %
Iron 8 %
Thiamin 12 %
Niacin 16 %
Vitamin B6 32 %
Magnesium 8 %
Folate 46 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.